4 complete boned chicken breasts
Paprika
1 pinch tarragon
3 tbsp. flour
1/3 c. sherry
1-1/2 c. chicken bouillon
1/2 lb. fresh sliced mushrooms
Salt
Pepper
1/4 lb. (1 stick) butter
1 (15 oz.) can artichoke hearts

Split the chicken breasts and slather them with paprika, salt and pepper. Saute in 1/2 stick of butter (cholesterol or no, it's really better with butter) until golden brown. Place chicken pieces in a large serving casserole and add the artichokes among them.

Put the mushroom and remaining half of the butter in the same skillet you used for browned the chicken. Season with the the tarragon and saute for about 5 minutes. Sprinkle the flour in gently and add the sherry and bouillon. Simmer for 5 minutes and pour this sauce over the chicken and artichokes. Cover the casserole and bake for 45 minutes at 375 degrees.

This recipe serves two generously. Double or triple to serve four or six. If you try to make more than that, you'll need a turkey roasting pan.